Honey Cake

Inspired by French pain d'epices and Jewish honey cakes, this is a simple, old-style cake with lots of spice and a soft crumb.

Honey Cake, photograph by Gentl + Hyers

RECIPE

Yields one 9’ X 5” loaf pan, or one 8”-9” round

• 200g / 2 1/4 C GF flour blend OR half oat flour + half GF blend

• 125g / 1 1/4 C + 2 tsp almond flour

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/4 tsp ground allspice

• 1/4 tsp ground nutmeg

•120 ml / 1/2 C oil, such as olive oil, avocado oil, or safflower oil

• 175g / 1/2 C honey

• 100g / 1/3 C brown sugar, firmly packed

• 2 eggs, large

• 1 tsp vanilla

• 120ml / 1/2 C strong black tea, cooled

• 100g / 1/3 C + 2 tsp yogurt, full fat (or nutmilk yogurt)

• 1 1/2 tsp ginger, freshly grated, or use same amount of powdered

Preheat oven to 325f.

Prepare pan with parchment on the bottom, and butter the sides.

Sift and combine dry ingredients. Whisk wet ingredients together to blend. Whisk wet ingredients into dry ingredients and mix just until smooth. Transfer to prepared loaf or round pan.

Bake for 30 minutes for loaf pan, 35 minutes for round; there’s a huge variety of types of loaf pans, with some being very heavy, some thin, others made of glass. Check at the 30 minute mark and continue to bake if necessary. Test cake with a knife or toothpick and bake longer if needed.

Let cool in the pan, and turn out. Keeps well at room temperature for up to 5 days, or two weeks in the refrigerator. Ships well if properly packaged.